Entree: Lithuania – Southern Culinary Region – Šaltibarščiai (Cold Lithuanian beetroot soup made with fermented milk, cucumbers, dill, and hard-boiled eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 4 cups (960 ml) kefir (or buttermilk)
- 1 cup (240 ml) cold water
- 2 medium cooked beets, approx. 10 oz (300 g), diced
- 1 medium cucumber, approx. 8 oz (225 g), peeled and diced
- 3 large hard-boiled eggs, approx. 150 g
- 1/2 cup (15 g) fresh dill, finely chopped
- 1/4 cup (25 g) scallions (green onions), thinly sliced
- 1/2 cup (120 ml) sour cream (optional, for richness)
- 1 tbsp (15 ml) fresh lemon juice or white vinegar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lb (450 g) small waxy potatoes, for serving, boiled and left whole or halved

Instructions

1. Chill the kefir (or buttermilk) and cold water together in a large bowl. Stir in lemon juice or vinegar and sour cream if using to create a smooth base.
2. Add the diced cooked beets, diced cucumber, chopped dill, and sliced scallions to the kefir mixture. Season with salt and pepper; taste and adjust seasoning.
3. Peel and quarter the hard-boiled eggs (or slice), reserving 1 egg per serving to garnish. Stir the remaining eggs gently into the soup or set them aside to add when serving.
4. Refrigerate the soup for at least 1 hour until thoroughly cold. Šaltibarščiai is traditionally served very cold; add a few ice cubes briefly if you prefer it extra chilled.
5. Reheat the boiled potatoes until hot. Serve the chilled soup in bowls, topped with sliced or quartered hard-boiled egg and an extra sprinkle of dill, with hot boiled potatoes on the side.